Tuesday, December 20, 2011

Chinese Kitchen: Tastes of China

I was a little disappointed when I showed up for what I thought was going to be Chinese Winter Comfort Foods and found myself at Tastes of China. I had been looking forward to comfort food for weeks but got the time wrong by six hours.

Boil your tofu first -- who would have thought?

Stir-frying gluten. These golf ball-sized bread balls really cooked down. See the last picture. 
Oiling the Wok - I want to get a squirt bottle at home for my oil. So handy.
Heating the oil.

Browning the meat.
Sichuan Mapo Doufu (Beef Tofu)

Dong Bei Da La Pi - Northeast Potato Noodle Salad

I haven't made any of these at home yet. We made two batches of the Dong Bei Da la Pi in class; one with vinegar and one without. I love the experimentation and comparison that happens at these classes.
The one on the right is called Si Gua Mian Jin. It is stir-fried gourd, bamboo shoots and gluten balls. 

1 comment:

Anonymous said...

Oh my gosh! SO YUMMY :)

Bummer for missing your class, but great pictures!!